ISHS Acta Horticulturae 62: Symposium on Vegetable Storage
STORAGE AND HANDLING OF CALIFORNIA WONDER SWEET PEPPERS (CAPSICUM ANNUUML.) |
| Authors: | H.E. Moline, H.W. Hruschka |
| Abstract:
Sweet peppers were stored at 2°, 7°, 10°, 13°, and 18°C for 15 days then at 20°C for 3 days in a study reviewing present storage recommendations for produce handlers and shippers. We found that 13°C with film wrap was the best temperature-handling combination for maximum quality maintenance of peppers. Maximum weight loss at 18°C (50% rh) was 13.5% for nonwrapped pods, and 4.9% for polyethylene wrapped pods. Wrappers increased stem and calyx decay but reduced wall pitting associated with chilling injury at 2°C. Intermittent warming from 2°C storage to 20°C for 24 hr twice at 6-day intervals also reduced chilling injury but increased decay. Acceptance ratings, in order from highest to lowest, were given to wrapped pods stored at 13°, 18°, 10°, and 2°C after 18 days. Pods, chilled 9 days at 2°C with or without wrappers, displayed little pitting. Wrapped peppers were moderately pitted after 15 days at 2° but the pitted areas became more pronounced after removal to 20° as chilled pods shriveled. Six days at 18°C without wrapper was sufficient to produce moderate shriveling and wall softening with 11% weight loss; by 18 days these pods were unsalable. | |
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